Chola Kanji - Sorghum Porridge

#CholaKanji  #SorghumPorridge : #Sorghum is a #millet and grouped under major millet varieties. It is widely grown millet in India next to Pearl millet where the rainfall is very very less.
Here let me present a very simple but a healthy and tasty porridge using broken sorghum.
Prepared Kanji         : 1 cup approx.
Preparation time       : nil
Cooking time            : 12 - 15 min

Ingredients :
1/4 cup	Sorghum broken [ sorghum rawa ]
1/2 cup	Milk
1/2 cup	Curd beaten
1/2 Tsp	Salt
1/8 Tsp	Omam
1/8 Tsp	Asafoetida
1/4 Tsp	Mustard seeds
1/4 Tsp	Curry leaves
1/2 Tsp	Oil

Method :
Take water in a vessel and heat on a stove over medium flame.
When air bubbles form at the bottom of the vessel add washed broken sorghum and stir with a ladle.
Keep the flame at SIM.
Keep stirring continuously, otherwise sorghum rawa might get stuck to the bottom.
Allow the sorghum to cook well.
Slowly it turns thicker and at one stage reaches kanji - porridge consistency.
It may take approximately 10 to 12 minutes to cook well.
Add salt and mix well.
Turn off the stove.

Add milk and top it with Omam seeds.
Enjoy omam flavoured sorghum kanji with milk !!

This kanji can also be relished after adding beaten curd.
Allow the prepared kanji to come to room tempeature.
Then add beaten curd and mix well.
Adjust salt and add tempered mustard seeds, asafoetida & curry eaves.
Chopped small onions can also be added to the kanji.
Enjoy with any pickle or thuvaiyal [ chutney ].




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Broken corn porridge

Broken wheat porridge

Chola Appam

Chola Idli

For mouthwatering Pickles

Preserves

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes

Nellikkai-Peerkangkai-Chutney

#NellikkaiPeerkangkaiChutney  #AmlaRidgegourdChutney : #RidgeGourd is called #Peerkangkai in Tamil. The peels of peerkangkai or the whole vegetable is used in the preparation of #Chutney [ #Thuvaiyal ]. A good chutney [ thuvaiyal ] should have correct balance of chilly, sour and salt. Commonly tamarind or lemon juice is used for sour taste. Instead I have used #Nellikkai [ #IndianGooseberry ], commonly known as #Amla. The taste of #Nellikkai is sweet, sour, bitter and astringent [ துவர்ப்பு ].
#Nellikkai is one of the richest sources of Vitamin C and extensively used in our traditional ayurvedic system of medicine for its medicinal property. Not only the fruit, its bark and leaves are also used in ayurvedic medicinal preparations. It is also an excellent antioxidant.
I have included Nellikkai for its sour taste and also to reap all the goodness of the fruit.
Now we will see the preparation.

Ingredients :
1/2 cup	Peerkangkai skin [ ridgegourd peels ]
1/2 cup	Peerkangkai [ ridgegourd ] slices
3 - 4 Tsp	Coconut scraping
1 1/2 Tsp	Black gram
1/4 Tsp	Coriander seeds
2 or 3	Red chilly
small piece	asafoetida
1 or 2 Tsp	Ginger julians [ optional ]
2 or 3	Nellikkai [ Amla - Indian Gooseberry ]
1/2 Tsp	Salt
2 Tsp	Oil

Method :
Wash nellikkai well and steam cook for 10 minute.
Then remove the seeds and slice into equal thickness pieces.

Wash the Peerkangkai well and remove the skin.
{ Use the skin to make thuvaiyal and the vegetable to make sambar or koottu. }

Keep a kadai on a stove with a tsp of oil.
After oil becomes hot add red chilly, black gram, asafoetida and fry well till the dhal turns into golden brown. Then transfer into a bowl.
In the same kadai saute steamed nellikkai pieces for 2 minutes.
Transfer into the same bowl.

Now add a tsp of oil.
Add the ginger julians, peerkangkai slices and peerkangai peels and saute well.
Close with a lid. Allow to cook well for 3 to 5 minutes keeping the flame at SIM.
Once it is cooked let all the sauteed and fried ingredients to come to room temperature.
Now transfer all sauteed and fried ingredients along with grated coconut and salt into a mixer/blender jar.
Grind them into a smooth paste.
If needed add some water and grind.
Transfer the #chutney into a serving bowl.

This chutney [ #thuvaiyal ] goes well with Pongal and also with white rice.
Mix thuvaiyal with white rice along with a tsp of gingelly oil and eat with sambar as side dish.



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Peanut chutney

Paruppu Thuvaiyal

Peerkangai Thakkali Chutney

Pongal Thuvaiyal

Poduthalai Thuvaiyal

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Thinai-Appam-Kerala-Style

#ThinaiAppam [Kerala Style ]  #FoxtailAppam [ Kerala Style ] : #Thinai is known as #FoxtailMillet in English. It is gluten free and non acidic forming food just like any other millet. It is rich in protein, iron and other minerals. Thinai is sweeter in taste compared to all other millet.
A few days back tried Thinai Neer Dosai and the taste was too good. That experiment gave me courage and enthusiasm to try Appam of Kerala style with Thinai.
Crispy tasty appam and also soft appams can be made using Thinai - Foxtail millet.
Now over to the recipe.
Approximately 15 - 20 appams can be prepared.

Ingredients :
1 1/2 cup	Thinai [ Foxtail Millet ]
1/2 cup	Coconut scrapings
1 Tsp	Salt
1 1/2 Tsp	Sugar

Oil to make Appam

Method :

Take thinai [ foxtail millet ] in a vessel and wash two or three times.

Add enough water and soak for 2 hours.

After 2 hours wash the grinder.

Put soaked thinai and coconut scrapings into the grinder.

Grind into a smooth batter adding required amount of water.

The batter should be watery to get thin appam.

Add salt & sugar and mix well.

Keep the batter in a warm place for 6 to 8 hours or overnight to ferment.

After fermentation the batter is ready to make appam.

Heat an appa chatty [ appam making pan ] on a stove over medium head.

Grease the appa chatty with oil.

Pour a big ladle full of batter at the centre.

With the help of a dry cloth lift the appa chatty from the stove and hold in your hands.

 Now rotate it to spread the batter over the appa chatty.

Keep on the stove and apply little oil. 

Close with a lid and cook until the edge becomes crispy and golden color.

The appam doesn't have to be flipped to cook other side.

With the help of a knife edge or spoon loosen the rim of the appam.

Transfer the pan shaped appam into a plate.

Again grease the appa chatty and make next appam.

If you want crispy appam wait till the appam turns golden all over.

If you want soft appam remove as soon as the rim of the dosai turns golden color.

To make it more nutritious add fenugreek leaf [ or any other green leaf ] after spreading the batter and before closing the appa chatty with the lid.

If you don't have an appa chatty [ appam making pan ] then appam can be made on a dosai tawa.
Grease the tawa and spread batter over the tawa after tawa becomes hot.
Sprinkle oil over and along the edge of the appam.
Close with a lid.
Transfer on to a plate once its done.
Crispy thinai appam can be relished as it is. I like the taste!!
Thinai appam can be enjoyed with sambar or any chutney of your choice.



You might like to try

Neer Dosai

Varagarisi Neer Dosai

Thinai Neer Dosai

Thinai murungai keerai urundai

Thinai Payasam

For other Thiani [ Foxtail millet ] Recipes

Thinai [ Foxtail millet ] Recipes


For other millet recipes

Millet Special

Idiyappam - Sweet-Idiyappam-with-sugar

#SweetIdiyappamWithSugar : If steam cooked plain idiyappam is ready then it is very easy to prepare a variety of mixed idiyappam. Generally lemon idiyappam, pulikachal idiyappam are made along with sweet idiyappam with either sugar or jaggery.
My daughter during her school days used to take lemon idiyappam or pulikachal idiyappam and sweet idiyappam in a double decker tiffin box. We have to be very careful while packing sweet idiyappam in the tiffin box for lunch as it might become soggy as time passes.
Now we will see the method of preparing sweet idiyappam and
Also the procedure to pack in a lunch box.

Ingredients :
1 cup	Plain Idiyappam
1/4 cup	Fresh coconut scrapings
1/2 Tsp	Cardamom powder
2 or 3 Tbsp	Sugar [ adjust ]
a pinch	salt
a drop	Ghee [ optional ]

Method :

Prepare Idiyappam following the method given in my previous post.

Keep all the given ingredients ready.

Just 10 minutes before serving, take idiyappam in a wide mouthed vessel or a plate.

Add coconut scrapings, ghee and cardamom powder.

Mix well gently by hand without giving too much pressure.

Finally add sugar and mix well.

Relish immediately. Otherwise it might become soggy as time passes.

For lunch box :

Mix idiyappam, coconut scrapings, ghee and cardamom powder.

Pack the mix in a lunch box.

Pack sugar in a separate box or in a cover.

Just before lunch add sugar to the idiyappam and mix well.

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Idiyappam - Rice noodles

Lemon Idiyappam - Lemon rice noodles

Instant Lemon Idiyappam

Thinai-Neer-Dosai

#ThinaiNeerDosai  #FoxtailMilletNeerDosai : #Thinai is known as #FoxtailMillet in English. It is gluten free and non acidic forming food just like any other millet. It is rich in protein, iron and other minerals. Thinai is sweeter in taste compared to all other millet.
I tried Varagarisi Neer dosai a few days back. In the same way, this time I made neer dosai with Thinai. But added little sugar to the batter that gave a unique taste to the dosai.
Now over to the preparation.
Approximately 10 - 15 dosais can be prepared.

Ingredients :
1 cup	Thinai [ Foxtail Millet ]
1/3 cup	Coconut scrapings
3/4 Tsp	Salt
1 Tsp	Sugar

Gingelly Oil [ till/sesame oil ] to make dosai.

Method :

Take thinai [ foxtail millet ] in a vessel and wash two or three times.

Add enough water and soak for 2 hours.

After 2 hours wash the grinder.

Put soaked thinai and coconut scrapings into the grinder.

Grind into a smooth batter adding required amount of water.

The batter should be watery to get paper thin dosai.

Add salt & sugar and mix well.

No need to ferment the batter [ maavu ].

Heat a tawa on a stove over a medium flame.

Grease the tawa with oil and allow to get hot.

When tawa becomes hot make dosai by pouring batter from rim of the tawa to its center.

Sprinkle oil over the dosai.
Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai to cook the top side.
Gently spread the oil using dosa ladle that we had sprinkled earlier over the top of the dosai.
Otherwise the dosai would become dry and develop cracks.

Transfer on to a serving plate.
In the same way make dosai one by one.
Arrange over a serving plate.
Serve hot with any spicy chutney of your choice or Side dish.

You might like to try

Neer Dosai

Varagarisi Neer Dosai

Thinai Appam Kerala style

Thinai murungai keerai urundai

Thinai Payasam

For other Thiani [ Foxtail millet ] Recipes

Thinai [ Foxtail millet ] Recipes


For other millet recipes

Millet Special